How to Make Three-Layer Oreo Cheesecake - A Step-by-Step Guide

There are few things in life more decadent and indulgent than a rich and creamy cheesecake. And when you combine that with the iconic and beloved Oreo cookie, you know you're in for a treat. This Three-Layer Oreo Cheesecake is a true showstopper of a dessert, with its layers of Oreo-infused goodness that will have everyone coming back for seconds.

The base of this cheesecake is made with crushed Oreo cookies and melted butter, creating a sweet and crunchy foundation for the creamy lay...

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Ingredients

  • 2 (14 ounce) packages chocolate sandwich cookies (such as Oreo®)
  • ¼ cup unsalted butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 large eggs
  • 4 (1 ounce) squares semi-sweet chocolate, melted

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Additional Time: 5 hrs
  • Total Time: 6 hrs 15 mins
  • Servings: 18
  • Yield: 1 9-inch cheesecake

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place 30 whole cookies in a food processor; process until finely ground. Crush 16 cookies into a bowl. Reserve any remaining cookies for another use.
  • Stir ground cookies and melted butter together until well combined. Press into a 10-inch springform pan.
  • Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until well blended. Mix in sour cream. Add eggs, one at a time, mixing after each until just blended. Remove 1/2 of the batter to another bowl and stir in 16 crushed cookies until well combined. Pour cookie batter onto the crust.
  • Divide remaining batter into 2 parts. Stir melted chocolate into one part; pour on top of the cookie batter. Top with remaining plain batter.
  • Bake in the preheated oven until the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
  • Nutrition

    520 cal.

    • Total Fat: 34g
    • Saturated Fat: 17g
    • Cholesterol: 109mg
    • Sodium: 383mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 2g
    • Total Sugars: 32g
    • Protein: 8g
    • Vitamin C: 0mg
    • Calcium: 71mg
    • Iron: 3mg
    • Potassium: 176mg